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Edamame Peanut Falafel with Peanut Yogurt Sauce Recipe

Originally given to me by a friend associated with the Southern Peanut Growers, this meatless entree makes a tasty change of pace. The golden get a nice crunch from the peanuts and the spicy flavor complements the tangy yogurt dressing. —Barbara Martin, Tuscaloosa, Alabama

TOTAL TIME: Prep: 20 min. Cook: 5 min./batchYIELD:12 servings

Ingredients

1 cup (8 ounces) plain yogurt

1/4 cup chopped dry roasted peanuts

2 teaspoons lemon juice

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

FALAFEL:

2-1/2 cups frozen shelled edamame, thawed

1-1/2 cups dry roasted peanuts

1/2 cup minced fresh cilantro

2 eggs, lightly beaten

3 tablespoons chopped seeded jalapeno pepper

4 garlic cloves, minced

2 teaspoons baking powder

1 teaspoon salt

Oil for deep-fat frying

Directions

1.In a small bowl, combine the first six ingredients; chill until serving.

2. In a food processor, combine the first eight falafel ingredients; process until finely chopped. Using a 1/4 cup measure, shape mixture into patties.

3. In an electric skillet or deep fryer, heat oil to 375°. Fry patties, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with yogurt sauce.
Yield: 1 dozen (1 cup sauce).